naturally rocio

I just knew it would be really special to make Xander's first birthday cake. I love to cook, but I'm not a much of a baker. So I was on a mission to find a recipe that was yummy, easy to make and clean... free of gluten and refined sugars. One of my mommy friends suggested a recipe by Danielle Walker. I took Danielle's recipe and made it my own. Check out what I came up with!

My vision for a white + rustic birthday cake for Alexander's Wild One came to life and I was very pleased. Raspberries were Alexander's favorite fruit at the time, so I knew I had to make a raspberry cake.

Ingredients

2½ cups blanched almond flour

¾ teaspoon baking soda

¼ teaspoon sea salt

⅔ cup maple syrup or honey

⅓ cup coconut oil, melted

4 large eggs, room temperature

1 tablespoon lemon juice

⅓ cup of coconut milk

2 teaspoons vanilla extract

½ teaspoon lemon zest

½ cup roughly chopped raspberries

Frosting

3 ripe bananas

1 ½ cups of unsweetened coconut flakes

--use coconut whipped cream if banana mash is not your thing --

Filling

1 cup of frozen raspberries

2 tablespoons of coconut sugar

Instructions

1. Preheat the oven to 325 degrees F

2. Lightly coat 2, 8 inch round baking pans with coconut oil

3. Combine the maple syrup, coconut oil, eggs, lemon juice, vanilla, coconut milk and lemon zest into a blender and puree until the mixture is smooth

4. Add the dry ingredients and blend until the batter is very smooth. Use a spatula to scrape down the sides of the blender and blend again until the mixture is fully incorporated and smooth. Gently fold the chopped raspberries in by hand

5. Divide the batter evenly into the 2 pans

6. Bake for 16-18 minutes. Insert a toothpick into the middle of the cake and if it come out clean, the cake is done

7. Let the cakes completely cool down before frosting

Filling & Frosting

8. Combine the thawed raspberries with the coconut sugar

9. Blend the bananas until fully smooth

Assemble

10. Place the first layer of cake on the cake stand

11. Spread the raspberry filling on top of the first layer

12. Place second layer of cake on top of the first layer

13. Spread the banana frosting evenly on the top and the sides of the cake

14. Sprinkle the coconut flakes on the top and the sides of the cake

15. ENJOY!!

Xx,

Rocio

Happy first birthday my love!!

Alexander turned one on May 6th! It's hard to believe its been a year. Time sure does fly.

The past year has been truly amazing. Our lives have been filled with nothing but true joy, excitement, gratitude, smiles + lots of belly laughs, and appreciation for the big moments, the small things, and everything in between. I have been so blissfuly happy and extremely grateful to have our baby boy in our lives and for the life we are building together as a family.

Its been wonderful to watch Alexander grow + learn, develop his own personality and become a more independent little guy. I am also proud of myself for surviving my first year as a mommy. Yay! There have been no shortage of challenges and self-doubt, but I have chosen to embrace everything + I wouldn't change a thing. I have learnt so much about myself (and life in general) in this pass year and for that I thank my son.

As Xander's Birthday month approached, I was extremely excited to celebrate this huge milestone, but I was also feeling a bit nostalgic because my bebe is growing way too fast. Time please slow down!

Birthday Letter to Mateo | May, 6th 2016

Today we celebrated your first birthday. You woke to snuggles, hugs + lots of kisses. You spent your day with people who love you dearly, you laughed, you played, you hugged, you cried, you partied, and you danced. You loved eating the raspberry cake and raspberry ice cream Mami made for you. You pretty much had a blast and so did we. Tonight Mami snuggled you extra long and extra tight. Baby boy take advantage of each and everyday because time really does fly!

Love,

Mami

Recipe | White + Rustic Birthday Cake for a Wild One

Alexander Turns One

Happy first birthday my love!!